NEW MOROCCAN INSPIRED BULGUR RECIPE - Healthy Bulgur Wheat Salad with Sweet Potato - Bulgar Pilaf

bulgur wheat

🥗Healthier: quinoa

💰Cheaper: rice

Quinoa is high in protein; rice is often more affordable.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water with seasoning

Homemade stock is fresher; water is cost-effective.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point; canola is less expensive.

raisins

🥗Healthier: dried apricots

💰Cheaper: sultanas

Dried apricots add a unique flavor; sultanas are often cheaper.

Peel and chop one sweet potato into small cubes and place it on a baking tray.

Slice one small onion and half a red bell pepper, cutting the bell pepper into strips.

Season with salt, black pepper, and drizzle with olive oil; toss gently.

Grill in a preheated oven at 250 degrees Celsius for about 15 minutes until cooked.

Remove from the oven and allow to cool to room temperature.

Heat two tablespoons of olive oil in a pan.

Add one cup of coarse bulgur wheat and stir for one to two minutes to roast slightly.

Add salt to taste, 1/4 teaspoon black pepper, 1 teaspoon cumin powder, 1/4 teaspoon turmeric powder, 1/4 teaspoon ginger powder, 1/2 teaspoon garlic powder, 1 teaspoon paprika, and 1 teaspoon ground coriander seeds; stir well for about a minute.

Add two cups of hot water and a squeeze of lemon juice; bring to a boil.

Cover the pan and cook on low flame until all the liquid has been absorbed.

Allow the bulgur to cool to room temperature.

Melt a little butter in a pan (or use olive oil).

Add 1/4 cup raisins, 2-3 dried figs cut in half, and some dried apricots; add 1/4 teaspoon cinnamon powder and 1 tablespoon honey.

Gently cook the fruits for two to three minutes until caramelized; remove and leave aside.

Add blanched almonds to the same pan and stir for one to two minutes until caramelized; remove and leave aside.

In a large dish, add the cooked bulgur at room temperature, then add the roasted vegetables, reserving some capsicum slices for later.

Add finely chopped fresh mint, parsley, and coriander; mix well.

Soak a few strands of saffron in about four tablespoons of hot water until the liquid turns golden; add to the dish.

Garnish with reserved capsicum, dried figs, remaining apricots, raisins, almonds, and pomegranate seeds; garnish with fresh parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary